Singapore Fish Head Curry
recipes are simple
recipes are simple
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Ingredients

  • 15 min Cook time
  • 1 hour Total time
  • 30 min Yield
  • 1 medium sized fish head, about 500 gms 1 large knob of ginger
  • 2 Tbsp of coriander leaves plus 1 Tbsp for garnish
  • a pinch of fenugreek seeds
  • 2 Tbsp curry leaves
  • 1 large onion, chopped
  • 1 Tbsp garlic, chopped
  • 3 ½ tsp chilli powder
  • 3 ½ tsp coriander powder
  • 1 tsp cumin powder
  • ¼ tsp turmeric powder
  • ¹/8 tsp black pepper powder
  • ½ tsp fish curry masala powder – optional
  • 1 tsp tamarind (assam) pulp mixed in 1 Tbsp water
  • 1 tomato, chopped
  • 2 stalks of lemongrass, bruised
  • 1 knob of ginger, sliced into rounds (1 Tbsp)
  • 5-6 laies fingers, chopped,
  • 2 small eggplants, quartered
  • 1-2 Tbsp, long red chili, sliced
  • ¼ cup thick coconut cream.
  • salt to taste 1- 1 ½ tsp
  • 2 Tbsp oil

Instructions

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